Limoncello Tiramisù

One of the delights of making tiramisù is its versatility. This recipe makes a family-style dessert in a large dish, but you can easily compose single servings in dessert glasses, wine goblets, or even elegant teacups for a more impressive presentation, in the style of Signora Garatti's original "coppa imperiale." And while the conventional version of tiramisù calls for espresso soaked savoiardi, I've found that other flavors can be incorporated into the dessert with great success. Here, the brightness of fresh lemons and limoncello liqueur lace the cream and soaking syrup to make for a tiramisù that is refreshing and irresistible.

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Ingredients

40 ladyfingers (preferably imported Italian savoiardi), or more as needed

Preparation

Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.

Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.

To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and ± cup of the limoncello until well blended.

Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.

Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan.

Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.

In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks. When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.

Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly—if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.

Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream. Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and lift each out of the pan onto dessert plates.

Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American Kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York.

I was really excited to try this recipe and it did not disappoint. I added a layer of sugared raspberries between layers and it was delicious. The top layer soaked up some of the raspberry juices and added more interest to the dessert. I rolled each ladyfinger in the syrup for 10-15 sec and then added a little extra syrup on top of the cookies before laying with the cream mixture. This made sure they were nice and moist. I warmed the syrup to dissolve the sugar but not too long to evaporate all the alcohol. I allowed this to soak overnight. My European guests were very pleased with the overall taste and happy the tiramisu was not overly sweet. All the flavors are very well balanced. Guests were happy to take some home.

I just made this desert. I'm confused on the directions; seems that that the syrup you make in the sauce pan was only use to dip the lady fingers? Right? It seemed that there was no other use for it? Please help!
The rest of the receipt seem to work very well! Can't wait to eat it ,as we're taking to a friend's for dinner for a
Italian food. She doesn't like coffee so I thought she'd love this, can't wait!,

I've made this dessert many times, and it is always a hit, not to mention a great alternative to classic tiramisu for non-coffee lovers. Allow some time to make it, though, and it's really best when it has a lot of time to set (ideally overnight).

This was wonderful. I added a layer of crushed raspberries in the middle. It cut perfectly and looked great on a plate drizzled with seedless raspberry sauce. Because it can be made two days ahead, I will make this again for Easter. It looks like Spring. Can a dessert be light AND rich? This one is that and more.

I am a beginner, and served Limoncello Tiramisu, for my nieces birthday party and it was fabulous! Everyone loved it! Will definitely do this again! I was scared because of all of the steps and did make some mistakes, but no one could tell. Thanks!!!!!